2 lg Cabbages
3 Red bell peppers
3 Yellow bell peppers
4 Orange bell peppers
2 lg Hot red banana peppers
2 lg Hot yellow banana peppers
10 lg Cooking onions
2 lg Carrots
Brine:
2 1/2 c Water
2 1/2 c Pickling vinegar
2 c Corn oil
1/2 c Sugar
1 ts Turmeric
This is my Polish Grandma's old country recipe and it is probably the
best salad I have ever eaten. It's kind of hard to describe exactly
how it tastes because it's a combination of flavours but it certainly
is delicious. Great as a side dish for Christmas Dinner or Easter but
I eat it all the time. I guess you could describe it as a combination
of spicy sauerkraut with the texture of cole slaw.
Clean and prepare all the vegetable for the food processor, you can
do this with a hand shredder but I wouldn't want to, too much work.
Shred all the vegetables in a food processor and throw into a
5 gallon pot, mix thoroughly and cover with 1/2 cup pickling salt.
Leave on the counter overnight to ferment (very important step). The
next day, you will need another 5 gallon pot or empty the ingredients
into a canning pot, clean the 5 gallon pot and add;
Bring the brine ingredients to a boil, stirring occasionally to mix
well, when they begin to boil well add the cabbage mixture and bring
back to a boil. Cook for 15 minutes.
While you are waiting for the cabbage to boil, prepare 15 jars for
canning, you can do it the traditional way of boiling them for
5 minutes if you wish, I put my jars, 10 at a time in the microwave
with a little water in each for 5 minutes and it seems to do the same
thing, a little easier though and I boil the lids and rings for
5 minutes.
When the cabbage mixture has boiled for 15 minutes shut it off and
pack the mixture in the hot jars, fill with the brine and use the end
of a wooden spoon to get the air bubbles out and seal. No further
processing is needed as the food is cooked, leave jars on a dry
dishcloth on the counter top to cool, you will here them pop, which
means they've sealed. Store them in a cold dark place such as a cold
cellar until ready to use.
When you are ready to serve, put a jar in the refrigerator the night
before you want to use it as it is best served chilled.
